Funky Hot Dogs


Funky Hot Dogs with Avocado Puree and Quail Eggs

Sometimes I get these crazy ideas, like combining fried quail eggs with hot dogs, and sometimes these crazy things work. Well this definitely works! However, I have come to the realization that I have an egg addiction and maybe I should work on that. Or maybe not?! It’s just that eggs are so yummy and such a versatile product to work with.

Anyways…These hot dogs… Amazing!

They are very easy to make but are an absolute eye catcher. Great way to give those ordinary hot dogs some funkiness!

Note: I used 8 quail eggs, so 2 per hot dog, but obviously you can go with 1.

This recipe makes 4 hot dogs.


4 sausages (I used bratwurst)

4 hot dog buns

¼ cup BBQ sauce

1 small jalapeño, sliced

2 small red onions (or 1 large), thinly sliced

4-8 quail eggs

½ tablespoons olive oil (plus extra)

1 ½ tablespoons butter



For the sauce:

1 avocado

1 tablespoon sour cream

2 tablespoons water

½ lime, juiced


White pepper


Preheat the oven to 220C.

Heat ½ tablespoon of butter and ½ a tablespoon of olive oil in a pan over low-medium heat and add the red onions. Cook for about 5 minutes until softened and remove from the pan. Turn the heat to medium and add the remaining butter to the pan; when the butter has melted start cooking the sausages. Cook for about 12-15 minutes. When almost ready add the BBQ sauce and shake the pan to fully coat each sausage.

Meanwhile, combine the avocado, sour cream and lime juice in a food processor. Blend until a smooth consistency, you might need to scrap the sides a few times. While blending gradually add the water until you have reached your preferred consistency. Taste and season with salt and white pepper.

Put the hot dogs buns in the oven for a few minutes until nice and toasty.

Coat a nonstick pan with some olive oil and heat over low-medium heat. Carefully crack each quail egg with a sharp knife and gently drop into the pan. Cook for 1 minute for a sunny side up egg and season with a pinch of salt and pepper.

Now start assembling these awesome hot dogs by smothering a layer of avocado puree and then topping with a sausage. Continue with the onions and finish off with the eggs and some jalapeño slices. Enjoy!




Pizza with Caramelized Pork and Fennel


Pizza with Caramelized Pork and Fennel and lots of Red Onion

Yesterday was pizza night. Yay!! I love homemade pizza dough; seriously it is so much better than store-bought. However, if you don’t feel like making your own or don’t have the time, then store-bought is fine. Especially with these toppings, they just make every pizza taste amazing!

I love white sauces on my pizza, just as I like them for my pasta. For this pizza I mixed some crème fraiche with Greek yoghurt and it turned out to be a perfect sauce a pizza.

Another thing I love is sausage meat, I don’t know if it exists anywhere else, but I seriously wish there was just an entire package with the meat so I don’t have the remove the casings all the time. Here in the Netherlands we don’t have that so I guess I will have to be doing that extra work, but then again it is so worth it!

This recipe makes 2 pizzas (about 25cm).


450g homemade or store-bought pizza dough

200g mozzarella, shredded

4 small red onion, thinly sliced

½ cup crème fraiche

½ cup Greek yoghurt

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Arugula (optional)

For the pork and fennel:

3 pork sausages (I used bratwurst)

1 small fennel bulb

1 tablespoon chili oil (or olive oil)

1 tablespoon brown sugar



Pinch of garlic powder

Pinch of onion powder


Preheat oven to 230C, if you don’t have a pizza stone line an oven tray with a greased baking sheet.

Heat the oil in a pan over medium heat. Trim the stalks and cut the fennel lengthwise. Cut and remove the core and slice the fennel. Remove the casings of the sausages and add the meat to the pan with the fennel; using a wooden spoon break down the sausage meat while cooking. When almost cooked add the sugar, garlic and onion powder and mix through. When the sugar is dissolved taste and season with salt and pepper. Now remove from the heat.

In a small bowl whisk together the crème fraiche, Greek yoghurt, salt, garlic and onion powder. Set aside until ready to use.

Cut the dough in half and form both pieces into balls. On a lightly floured surface roll out the dough into a thin 25cm circle and transfer to the pizza stone or oven tray. Spread half of the crème fraiche mixture onto the dough. Top with half of the sausage and fennel and then sprinkle about half of the cheese. Finish off with half of the red onion and sprinkle a bit more cheese.

Place in the oven and bake for about 10-15 minutes until the crust is golden and the cheese is melted. I broil the pizza for the last 1-2 minutes to create an extra golden color, if you do so as well remember to keep an eye on the oven as it can burn easily.

When the pizza is cooked, let it cool and top with some arugula. Repeat these steps with the remaining dough. Enjoy!










Veggie Filled Fried Black Rice

Veggie Garden Fried Black Rice with Sautéed Prawns

Hey guys! I have been helping my sister with a school project. She had to come up with a creative idea and has a few months to work it out. She decided to make a recipe book based on dishes that use eggs; whether it being the star of the dish or giving a dish that little extra. I mean come on eggs are amazing! I love them as well. So together we came up with this recipe which we really enjoyed!

This recipe serves 6-8


500g black rice

1 large bird’s eye chili

300g green asparagus

200g sugar snaps

250g bean sprouts

150g spinach

3 tablespoons olive oil

1/3 cup soy sauce



For the prawns:

450g tiger prawns, shelled and deveined

1 tablespoon olive oil



Pinch of chili powder


4 eggs



Cook the black rice according to the instructions.

Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes. Transfer to a bowl of cold water to stop the cooking process. When cool enough to handle peel the eggs and set aside.

For the vegetables:

Deseed the bird’s eye chili and thinly slice. Trim the green asparagus, cut into three pieces and separate the stems from the tips. Remove the stems and the string from each sugar snap pod. Finally, roughly chop the spinach.

For the prawns, heat the tablespoon of olive oil in a large wok over high heat. Add the prawns, salt, pepper and pinch of chili powder and cook until the prawns are pink. This will take about 3-5 minutes. Remove the prawns and set aside. Now add 1 tablespoon of olive oil to the same wok and cook the green asparagus stems and sugar snaps for about 3 minutes. Add the green asparagus tips and keep cooking for another 2 minutes. You don’t want the vegetables to be fully cooked. Remove the vegetables and set aside. Heat another tablespoon of olive oil in the wok and add the spinach, cook for 1 minute and add the black rice. Pour in the remaining tablespoon of olive oil and soy sauce and mix through. Taste the rice and season with salt and pepper if necessary. Return the vegetables and heat everything through. Add the beans sprouts and shrimps to the rice and cook for 30 seconds- 1 minute.

When ready to serve, either divide the rice among the plates or transfer to a large serving dish. Top with the sliced eggs and chili. Enjoy!




Spicy Asian BBQ Tacos


Spicy Asian BBQ Beef Tacos Topped with Sweet Potato Noodles and a Lime dressing

I seriously love my tacos; however I am definitely a soft taco shell kinda girl. I think I might have mentioned this before. This recipe is very simple, don’t get scared by the amount of ingredients because most of them you might already have in your kitchen. I spiced up the minced meat using Sriracha; you can decide how much you prefer according to your taste.

Obviously you could add more ingredients such as sweet peppers and avocado, but something simplicity is the best.

This recipe makes 6 tacos.


150g minced pork

150g minced beef

6 small tortillas


1 tablespoon of olive oil

For the BBQ sauce:

1 pear, peeled and chopped

1/3 cup soy sauce

1 – 1 ½ tablespoon Sriracha sauce

2 cloves of garlic

1 spring onion, chopped

1/8 teaspoon mustard powder

1/8 teaspoon cumin powder

1/8 teaspoon coriander powder

1 tablespoon brown sugar

1 tablespoon tomato paste


Black pepper

For the sweet potatoes:

2 sweet potato, peeled

1 tablespoon olive oil


For the dressing:

¼ cup sour cream

½ lime, juiced

Salt, to taste

White pepper, to taste


For the BBQ sauce add all the ingredients, excluding salt and pepper, to a food processor and blend until a smooth mixture has formed. You might need to scrap down the sides a few times between blending. Taste the sauce and season with salt and pepper.

Heat 1 tablespoon of olive oil in a pan over medium heat and brown the minced meats. Now add the BBQ sauce, cover the pan and let simmer for about 30 – 40 minutes to allow all the flavors to blend and the sauce to thicken.

In the meantime preheat the oven to 200C and line an oven tray with parchment paper. If you have a spiralizer cut to the sweet potatoes into noodles. If not, slice the sweet potato and then cut them into matchsticks. Now transfer the noodles to the oven tray, drizzle with olive oil and season with salt. Toss the sweet potatoes to make sure everything is covered. Cook for about 20 minutes, tossing them halfway. You want the noodles to be crunchy so it might take a few extra minutes. Let them cool off before serving, this allows them to turn crunchy as well.

While the sweet potatoes are cooking make the lime dressing. Just whisk all the ingredients in a small bowl and set aside.

When ready to serve, heat the tortillas in the microwave or a pan. Then stuff with some spinach, the meat and top with the sweet potato noodles. Drizzle some of the lime dressing and enjoy!

Loaded Guacamole

Loaded Guacamole with Roasted Corn

I am baaccckkkk! After an amazing summer vacation, 1 week London & 2 weeks Croatia, we have returned to the Netherlands. During our vacation friends and family kept saying how bad the weather was back home, but since our return it hasn’t been anything but sunny – woohooo lucky me!

Now for this recipe: in our house we eat a lot of avocado, like I mean A LOT, almost every day. So I could not believe it when I realized that there wasn’t a guacamole recipe on my blog, which is such a shame. So here is my recipe for my loaded guacamole filled with charred corn, chili, tomato, coriander and spring onion. It is full of flavor and I love the texture. Hope you will enjoy it as much as I do!

This recipe serves 6 as a side dish.


3 avocados

1 bird’s eye chili, deseeded and thinly sliced

1 spring onion, thinly sliced

¼ cup coriander, chopped

10 cherry tomatoes, chopped

½ lime, juiced

1 tablespoon sour cream


Black pepper

For the corn:

1 ear corn, shucked

1 tablespoon butter, melted

1 tablespoon olive oil

Pinch of salt

Bring a pot of water to a boil and cook the corn for about 5 minutes. In the meantime mix the butter with the olive oil and pinch of salt and set aside. Drain the corn and heat a cast-iron grill pan over medium-high heat. Generously brush the corn with the butter mixture and roast for 5 minutes and until lightly charred. When the corn is cool enough to handle cut the kernels off the cob and set aside.

Add 1 ½ avocado and the sour cream to a food processor and blend until completely smooth. Chop the remaining avocado into cubes and add to a bowl. Transfer the blended avocado and the remaining ingredients (including the corn) to the bowl and combine. Season the guacamole with salt and black pepper and serve immediately. Enjoy!